Mediterranean tartines (open-faced sandwiches) are ideal for the sweltering days of July and August. Here are three tried-and-tested recipes.
For their third cookbook (now available in the US), the Monday Morning Cooking Club found Jewish home cooks with great stories and delicious recipes—of course—all over the world.
Although its Jewish community is small (forget trying to find kosher food),Tokyo does have a few stellar spots for Jewish and Israeli food along with a Jewish Community Center with its own cookbook!
With the release of her new cookbook Farm to Table Asian Secrets—Vegan and Vegetarian Full-Flavored Recipes for Every Season, Pat gives some tips on cooking Asian food that’s kosher, too.
Zachary Engel, the chef de cuisine at Shaya in New Orleans, is the latest Jewish chef cooking Israeli food to win the prestigious James Beard Award, following mentors Michael Solomonov and Alon Shaya.
Creamy kale, labneh and poached egg burek is a delicious tribute to all Israeli mothers—no matter that Israel replaced Mother’s Day with Family Day
Feeling a bit overwhelmed by the Israeli food craze? Just in time for Israeli Independence Day, Merav put together a list of top pantry staples you need to get started.
What an exciting year it’s been for Alon Shaya! A James Beard Award for his eponymous restaurant, cooking at SOBEWFF and more. Jodi caught up with him to get the scoop.
A few years ago, the DC area was lagging far behind when it came to Israeli food. While it’s still no New York or Philadelphia, these days the region is quickly catching up.
Six years in the making, Joan Nathan’s new cookbook, King Solomon’s Table, is her most extensive and visually appealing yet, and takes readers on a journey of Jewish kitchens through time.